My Mom's Creation

I am sticking with the theme of giving recipe ideas on Friday. As promised it has new ingredients, however we are still in the squash family. This is just a coincidence. I can't really claim credit for this one either because my mom created it, but I do add my own touch to it from time to time.

It doesn't really have an official name. When I ask her to make it I call it zucchini casserole. This again is something really simple. Anyone can handle this recipe. So first this is what you need:

2 medium sized zucchini - washed
4 tablespoons of olive oil
1 small shallot
1 clove of garlic
4 slices of stale bread
2 wedges of the creamy Swiss Laughing Cow spreadable cheese
Now here is where you can be a little creative you need a cup of tomato product. You can use fresh tomatoes or just tomato sauce it' s up to you.

What I do first is put my olive oil in the skillet and peel and slice my shallot. I add that and the garlic minced to the oil on a low setting (on my gas range I like number 4). While that starts to sauté I slice the zucchini. If some of the pieces are large I cut them in half. I add them to the oil and turn the heat up slightly. I like to cook all of that till it start to brown.

I usually lightly salt and pepper the mixture in the skillet. Sometimes I even add a little red pepper flake to it. While that is cooking I oil a baking dish. I also preheat the oven to 350 degrees. To oil the dish I just use a little more olive oil so nothing sticks. Then I slice up the stale bread and throw it in. You can use whatever type of bread you are fond of.

We don't eat much bread so I keep it in the freezer. If I take 4 pieces out and let it thaw it is usually perfect for this. Plus it is a great way to use up bread you have had. Now if the zucchini is browned add your tomato. If it is summer I will use ripe plum tomatoes. But I have used canned stewed tomatoes or just tomato sauce. You can use whatever suits you best.

Once that has had a chance for all the flavors to mingle I dump the contents of the skillet into my baking dish and stir in the bread. Once it is mixed nicely I break up the spreadable Laughing Cow cheese and just stick pieces through out. I usually use a butter knife and my fingers. Almost like you are dotting the top of something with butter.

On the night I made this last I skipped cheese. It's up to you. I have added Parmesan or Mozzarella in place of the spreadable cheese, but it isn't the same. There is something about the creamy goodness that makes this special.

I stick this in the oven then for at least 20 minutes. I like to leave it in till the bread gets toasted. I you have other stuff in the oven it can take longer. I just keep an eye on it to see how it is coming. Then I just let it sit a few minutes before I serve it.

This is a delicious addition to any meal. I hope you enjoy this as much as my entire family does.